Aggie's Kitchen » Appetizers

Girls Night Out…Purses, Aprons, Wine and Food {and a giveaway!}

Aggies Kitchen — Tue, 24 Aug 2010 20:47:53 +0000

It all started with a casual request from a good friend to host one of those “purse parties” most of us have been to…you know…the “party” where someone unloads a big box of faux designer purses in a living room and you overwhelmingly and happily pick through them to find your favorites to buy and take home. Why stop there right? Why not include some beautiful aprons shipped in from Scarlet Threads and a complimentary wine tasting from the local wine shop that I love called Cork & Olive? Add a group of fun ladies and you have yourself a paaaarty.

Let’s talk food first.

I kept the food simple I guess you can say…finger food, dips and chips, cheese…all the good stuff you want to eat while drinking wine and socializing. My friend Colleen (pictured above, far right) came over early to help me get everything started. Lemony-Garlic Hummus was made earlier that day and served with the most amazing chips I found at Costco called Blue Ginger Mulit-Grain Brown Rice Chips … these chips are seriously my new favorite. Danger danger…

Lemony-Garlic Hummus

Recipe from Aggie’s Kitchen

(printable recipe)

2 16 oz cans of chickpeas (Bush’s is my canned bean of choice!)
1/2 cup liquid from can of chickpeas
juice and zest from 3 lemons
3 TB tahini
4 cloves garlic, crushed
big pinch of salt and fresh ground pepper
5 TB olive oil

Combine first 6 ingredients into bowl of food processor. Blend for 2-3 minutes until smooth. Slowly stream in olive oil until combined and smooth. Taste for salt and add more if needed. Serve with fresh cut veggies, crackers, chips, pita chips or crostini for a nice appetizer platter.

Note: this recipe makes a large batch. Store in airtight container in refrigerator for up to a week.

Sweet-’n'-Salty Honey Cheese Spread was also prepped a little earlier and served alongside some crisp crackers…oh this was so good, and probably one of the most easy appetizers you can make! You literally just roll the goat cheese log in salted and toasted sunflower seeds then drizzle with sweet honey when you are ready to serve. If you love goat cheese like I do, then you will love this!

I think it’s safe to say that Colleen’s Hot Artichoke Dip was the hit of the party…this bowl cleared out QUICK. I may or may not have been scraping out the last of it while no one was looking….can you blame me?

Colleen’s Hot and Spicy Artichoke Dip

Recipe from Culinary Journey to the Mediterranean

(printable recipe)

1 can (14 oz) artichoke hearts, chopped, drained
1 cup mayo
1 cup (4oz) grated parmesan cheese
1 can (4oz) chopped green chilis, drained
2-3 cloves of garlic minced

Mix all ingredients in a shallow, ovenproof dish or 9-inch pie plate.
Bake at 350 for 20-25 minutes or until lightly browned.
Top with 2 Tbsp each of chopped tomatoes and olives.

Served this dip with ciabatta crisps.

(the usual suspects…Allison and I partaking in one of our favorite activities…)

These pinwheels were fun to make (once I got the hang of rolling). I wish I could give you a tutorial with photos, but here’s the jist: find yourself some large rectangular shaped Lavash bread, I was lucky enough to score some from the Publix deli but you may have to look around for it. Spread a thin layer of Aloutte cheese on the bread and top with whatever you are in the mood for. I chose to make two different rollups – an Italian one with ham, salami, provolone, tomatoes, and mixed greens…and a veggie one with provolone, tomato, basil, mixed greens and just the right amount of some marinated portobello mushroom and red pepper mix I found at Costco. When you are layering the ingredients, spread them out over about 3/4 of the bread…and when you are rolling, roll tightly. You may need some additional cheese spread to “glue” the end of the wrap into place before you start slicing. Again, I have to thank Colleen for the hands on help…she’s always fun to cook with!

Additional food not pictured: frozen and delicious spanikopita and assorted mini quiches from Costco….and these Rolo Turtle Pretzels I discovered on Steamy Kitchen.

Okay…now lets move on to the girlie stuff…

About a month or so ago I became acquainted with an organization on Facebook called Scarlet Threads. What this group of ladies are doing is absolutely inspiring. Scarlet Threads was created by a group of talented women in China who are empowering themselves and supporting their families by selling their products in their very own virtual boutique. Each apron and handbag is handmade by a seamstress living in a rural village and given the opportunity to work in fair trade at their craft.

I am just in love with Scarlet Threads’ products and am so happy to be a part of their story…and this is how I want to share it with you. I have two beautiful aprons to giveaway…one today and one next week. Today’s apron is the Lucy…how can you resist this beauty! It just makes me feel happy looking at its colors!

(photo courtesy of Scarlet Threads…)

Here’s how to enter…Visit the Scarlet Threads Boutique and leave a comment with the name of your favorite apron! Each comment left on this post will count as an entry.

Earn additional entries by 1 or more of the following (leave a comment after you do so):

1. Share this giveaway on Facebook or Twitter or on your own blog (earn an entry for each!)

2. Become a fan of Aggie’s Kitchen and/or Scarlet Threads on Facebook

3. Express interest in hosting your own apron party (I will email you info)

Giveaway will end at 10pm EST on Friday August 27.

Team Bean! … and a really, really good Hot Layered Black Bean Dip.

Aggies Kitchen — Thu, 24 Jun 2010 10:37:33 +0000

A big thanks to Aggie for inviting me to share a recipe with you here in her kitchen. I met Aggie back in February during an unforgettable trip to Napa with Bush’s Beans where we cooked at The Culinary Institute of America. Since then, Bush’s invited Tina Butler from Mommy’s Kitchen, Sandy Coughlin at Reluctant Entertainer, Aggie and myself to join what I like to call “Team Bean.”

This week, “Team Bean” travels to Evo ’10 – The Evolution of Women in Social Media Conference in Park City, Utah. While there, we’ll learn more about social media and meet some fantastic women in the world of blogging. It’s gonna be a great time.

In Utah, I’ll be sharing this Layered Black Bean Dip recipe. It’s yum, yum, yummy, and not too bad on the nutrition end of the scale. So grab you some beans and get cookin’!

It’s no secret that I’m partial to beans, especially a good bean dip. Those layered bean dips that pop up at pot luck get-togethers are the best.

A few weeks ago we ordered a black bean dip at a local restaurant mainly because I had to see how they made it. I’ve got a basic black bean dip that’s always a good last-minute back up plan, but this one sounded more interesting – mo’ bettah. It was a hot layered black bean dip, chock full with jalapenos and topped with cheese. Good stuff.

This past weekend I decided to create my own version. It was easy, with simple ingredients. And not only did we eat it as a dip but topped our chicken burritos with it – yum!

You’ll need black beans, ancho chili powder, cumin, salt, pepper, cilantro, poblanos, olive oil, tomato, corn and cheese. Of course, add or subtract any ingredients as you like.

Begin by roasting the peppers. I used poblanos, but if you like it hot, add a jalapeno. The roasting of the peppers isn’t totally necessary but it does bring out the flavor of the peppers. You’ll find a mini-explanation on how I roast peppers in this Cilantro, Roasted Peppers & Pistachio Pesto recipe.

After you get the peppers going move on to the beans. Drain the beans, reserving the bean juice for later if needed. This handy dandy bean strainer/drainer from Bush’s Beans has been a little darling in the kitchen. While I drain one can, I can be opening the next and so on.

After you’ve drained the beans heat them in a saucepan over medium heat, add the ancho chili powder, cumin, salt and pepper. Ancho chili powder is a nice change from the regular chili powder but whatever you have on hand will work just fine.

Aleppo chili powder would be nice too. I’ve been on a hunt for some but can’t find it anywhere locally but again, just use what you have on hand.

When the beans and seasonings have warmed, mash the heck out of them with a potato masher, immersion blender, or your preferred mashing technique.

Add 1/4 cup (or more to your liking) of the shredded cheese and mix well. I used yummy queso this time but again, use what cheese you like. Monterey Jack would be nice, as well as a cheddar. If needed, add some of the bean juice for a smooth consistency.

Once the peppers are roasted and prepped (again, see this post for one way to roast peppers), place the cilantro, peppers and 1 tablespoon of olive in a food processor and process until smooth.

Now it’s time to begin the layering process. Begin by spreading the bean mixture on the bottom of an oven safe dish. Next goes the cilantro/pepper combo over the black bean mixture. Top the cilantro/pepper mixture with tomato and corn, then the remainder of cheese.

Bake in a 400° F oven until the cheese melts & begins to brown, about 10-15 minutes.

Serve with chips, bruschetta, in a burrito or whatever tickles your fancy. Delicious!

Hot Layered Black Bean Dip

Recipe courtesy of She Wears Many Hats

(printable recipe)

(serves 6-8)

Ingredients:

2 15 0z. cans black beans, drained
1/4 teaspoon ancho chile powder (or preferred chili powder)
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon salt
3 poblano peppers, roasted (see here for roasting technique – if not roasting peppers, seed peppers before using unless you want it spicy)
1/3 cup cilantro leaves, packed
1 tablespoon olive oil
1/3 cup corn, drained
1/3 cup diced tomato
4 oz. (divided) queso or Monterey Jack cheese, shredded

Directions:

- Heat the beans in a saucepan over medium heat.

- Add the ancho chili powder, cumin, salt and pepper and combine well.

- When beans have warmed, mash the heck out of them with a potato masher or your preferred mashing technique.

- Add 1/4 cup (or more to your liking) of the shredded cheese and mix well. If needed add some of the bean juice for a smooth consistency.

- In a food processor place the cilantro, peppers and 1 tablespoon of olive and process until smooth.

- Spread the bean mixture in the bottom of a oven safe dish.

- Spread cilantro/pepper mixture over the black bean mixture.

- Add the tomato and corn, then the remainder of cheese.

- Bake in a 400° F oven until the cheese melts & begins to brown, about 10-15 minutes.

- Serve with chips, bruschetta, in a burrito or whatever tickles your fancy.

Enjoy!

(I considered myself an Ambassador of the Bean long before formally meeting Bush’s, but I do want to mention that I have a broader partnership in place at this time. Bush’s Beans will be paying for all my expenses while at Evo ’10, but I’d eat their beans even if they weren’t – they’re just good beans.)

Old reliable…Guacamole

Aggies Kitchen — Sun, 06 Jun 2010 17:20:23 +0000

Every time I make this guacamole I get asked for the recipe. It’s a very straight forward recipe that you can’t go wrong with. I found it in the pink plaid Better Homes and Gardens cookbook that I received not long after getting married and if you look at the page it’s on you will see lots of smudges and stains on it, the sign of a good tried and true recipe!

I’m sure there are plenty of ways to make guacamole out there, but for some reason I just haven’t strayed from this one. If you are intimidated by cutting up an avocado don’t be. Watch this video and try it out. Once you do it a couple of times you’ll be a pro. I always squeeze the lime juice over the avocado immediately after I cut it to avoid it becoming brown. If you have trouble knowing how to pick out a nicely ripe avocado at the grocery store, don’t be afraid to ask for help. The produce guy at my Publix knows me by name now, he’s always helping me out when it comes to picking out fruit like avocados (and cantelopes!) since I’m always worried about coming home to an over ripe or under ripe one that I can’t use.

Serve this up at your next get together with a couple of your favorite salsas and some good tortilla chips.

Aggie’s Kitchen will be closed for vacation till next week…but no worries, we’ve got a couple guests stopping by to share some recipes with you! I’ll be hanging with the fam in beautiful Marco Island, FL…keep up with us (and what we are eating!) on Aggie’s Kitchen on Facebook!

Guacamole

Recipe from Pink Plaid Better Homes and Gardens Cookbook

(printable recipe)

2 medium very ripe avocados, halved, seeded, peeled and cut up (ripe = soft to touch, if they are hard, let sit out on counter or in open paper bag to ripen)
1/2 of a small onion, chopped
1/2 of 4 oz can diced green chile peppers, drained
1 TB chopped fresh cilantro (or more if you are me!)
1 TB lime juice
1 clove garlic, minced
1 medium tomato, chopped and seeded (to seed just halve the tomato and squeeze out juice/seeds)

Combine all ingredients into a bowl. Smash avocado with fork, mix to combine.

I usually leave mine a little chunky, but mixed well.

My favorite salsas to serve with this are Pace Salsa Verde (has a kick and is soooo good!), Jack’s Fresh Salsa, or Newman’s Own Mango Salsa.

Pan Fried Cajun Chickpeas

Aggies Kitchen — Tue, 25 May 2010 20:19:42 +0000

You seriously must try these.

Over the weekend I was introduced to these little gems. I was at a birthday party where a mom friend mentioned her addiction to “fried chickpeas”…hmmm…sounded good to me. When she told me how she made them I was instantly intrigued. Why haven’t I thought to do this myself?

It’s so simple people…and these babies make the best snack, appetizer or even better, topping for a salad (which I experienced for lunch today – holy yum!). I seasoned them up with a cajun seasoning I had on hand, but I’m thinking the sky is the limit as far as these go. I may have to play around with some ideas…

To prepare the chickpeas you lightly dust them in seasoned flour then saute them in a little bit of olive oil in a hot pan till they get nice and crispy. That’s it. Oh and sprinkle a little sea salt over them when they are done. Seriously addicting.

Thank you so much for sharing Juliet!

Pan Fried Cajun Chickpeas

(printable recipe)

1 can chickpeas (aka garbanzo beans)
2-3 tsp flour
2-3 tsp Cajun seasoning
2-3 TB olive oil
sea salt, to taste

Rinse and dry chickpease on paper towel. Be sure to dry completely.

Heat oil in a non stick skillet over medium high heat. Combine flour and seasoning in a small bowl or plate. Roll chickpeas in seasoned flour until lightly dusted. Carefully add chickpeas to skillet, in batches, cooking for a few minutes before gently tossing them around in pan.

Cook chickpeas until they look crisp and lightly browned. Remove from pan and serve warm.

Chili Cook Off Contest…and some Cornbread

Aggies Kitchen — Sun, 28 Mar 2010 13:14:33 +0000

Remember this yummy cornbread that my friends and I enjoyed during our cooking trip in Napa? Well, I made it at home not long ago to enjoy alongside some White Bean Chile Verde…it turned out delicious.

I made it using my cast iron skillet, this was a first for me. I loved how crisp the edges turned out, and I loved having them cut into moist wedges. I served the cornbread with some hot pepper jelly I had in the pantry and it was a delicious combination!

Before I share the cornbread recipe I want to tell you about an exciting giveaway we’re having. Bush’s Beans has put together a great gift basket for a lucky reader that includes:

A Sonoma Diet Cookbook signed by Connie Gutterson, RD
Napa Valley specialty items including: olive oil, candle and chili spices
Culinary Institute of America items including: towel, wooden spoon and decorative spoon rest
Bush’s Beans items including: Bush’s Beans apron, bean strainer, assorted Bush’s Beans

To be eligible to win this great gift basket all you have to do is share your favorite chili recipe! It could be yours, your mother’s or come from your favorite magazine, cookbook or website. To enter the contest, leave a comment including the link to the recipe or type out the recipe to share (with it’s source please).

If it’s your recipe and you have a blog, please leave a comment with a link to your post (it can be an already posted recipe). As a bonus, I will be posting a round up of blogger chili recipes (with links) to share with all my readers so please email me a photo and link to your recipe post at aggiedgoodman (at) gmail.com if you want to be included in the roundup.

After you enter your chili recipe into the contest, you have two chances for additional entries!

1. Become a fan of Aggie’s Kitchen on Facebook. If you are already a fan, share my page with your foodie friends! Come back and leave a comment saying you did and that comment will be your additional entry.

2. Spread the word! Post about this contest on your blog, Facebook or Twitter and come back and leave a comment saying you did for an additional entry.

Contest ends Saturday, April 3 at midnight, EST. Winner will be chosen randomly and announced shortly after.

Oh and before I forget…here’s that cornbread recipe!

Black Bean Buttermilk Cornbread

Recipe from Culinary Institute of America

(printable recipe)

1 1/2 cup all purpose flour
1/3 cup granulated sugar
1/2 cup yellow cornmeal
3/4 cup black beans Bush, rinsed
1 tablespoon baking powder
1 teaspoon kosher salt
2 whole eggs, lightly beaten
1 1/4 cup buttermilk
1/2 cup rice oil (I would use veg oil)
4 tablespoons of unsalted butter, melted
salt and pepper

1 Preheat oven to 350. Lightly grease a 9 inch cast iron pan or oven proof individual serving crocks and heat in the oven until very hot about 20 minutes. Mix together flour, sugar, cornmeal, baking powder and salt.

2 In a separate bowl, whisk together eggs, buttermilk, oil and melted butter until blended add black beans. Add the wet ingredients to the dry ingredients, and combine until well mixed.

3 Remove the pan from the oven and pour batter into prepared pan and bake approximately 30 minutes until the surface is golden brown and a tooth pick inserted in the center comes out clean. Remove from the oven and serve in wedges with spicy red pepper jam and butter.

(PS…to keep things on the up and up, my trip to Napa was paid for by Bush’s Beans, but Bush’s Beans is not paying me to say nice things about them. Any opinions shared on this blog are my own. Thanks!)